Pico de Gallo Pizza
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Ingredients
- 2 cups fresh tomato salsa (from the refrigerated section)
- 1 par-baked Gluten-Free Pizza Crust
- 11/4 cups queso blanco
- 1 cup frozen fire-roasted corn, thawed
- 1 avocado, sliced
- 1 cup chopped watercress or lettuce
Preparation
1. Preheat oven to 425°F.
2. Spread tomato salsa over par-baked crust. Top with queso blanco and fire-roasted corn.
3. Bake 5 to 7 minutes, or until toppings are hot and cheese begins to brown, then garnish with avocado and watercress or lettuce.
Nutrition Information
- Calories 288
- Carbohydrate Content 41 g
- Cholesterol Content 9 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 239 mg
- Sugar Content 2 g